低度养生米酒的混合发酵工艺研究  

Research on Mixed Fermentation Process of Low-alcohol Healthy Rice Wine

作　　者：余美丽[1] 陈力[1] 朱超[1] 宋娇娇[1] 刘海波[1] YU Meili;CHEN Li;ZHU Chao;SONG Jiaojiao;LIU Haibo(Jiangsu Yanghe Wine Factory Co.,Ltd.,Suqian 223800,Jiangsu,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒》2021年第1期98-101,共4页Liquor Making

摘　　要：以糯米、薏米、小米、桂花为原料,通过单因素试验考察薏米添加量、小米添加量、甜酒曲接种量、发酵时间对米酒感官指标的影响,并在此基础上采用正交设计试验对其进一步优化,得到米酒最佳发酵工艺条件是:甜酒曲接种量0.3%,发酵时间60h,糯米70%、薏米25%、小米5%、桂花2%。该工艺条件制备的米酒呈微黄色、桂花香雅致、甜酸适口、营养保健,是对传统米酒的改良与升级。This study was designed to use the compound of sticky rice, coix seed, millet, osmanthus fragrans applied in the rice wine. Effects of coix seed amount, millet amount, inoculation quantity and fermentation time were studied by the single factor methodologies, and the parameters were optimized by using orthogonal test. The results showed the optimum fermentation parameters were as follows: inoculation quantity was 0.3%, fermentation time was 60 h, amount of sticky rice was 70%, amount of coix seed was 25%, amount of millet was 5%,amount of osmanthus fragrans was 2%. With the optimal fermentation process, the rice wine was tasteful and nutritious.

关 键 词：米酒 薏米 小米 桂花 混合发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]